Tarragon Vinegar Potatoes

small white potatoesWe inherited this method of cooking tiny white potatoes from a neighbor in Mexico and love to serve them with a chive mayonnaise. If you can’t find the whole baby white potatoes, try small new potatoes or quarter the larger ones.

4 pounds of potatoes

2 cups of tarragon vinegar

2 tablespoons of sea salt

2 tablespoons of lard or bacon grease

Sea salt and freshly ground Black Pepper

Put potatoes, vinegar and salt in a boiler and add water to cover. After the liquid comes to a boil, cook for 20 to 25 minutes depending on the size of the potatoes. Remove from heat and drain.

Put in a large skillet and cook in grease approximately ten minutes until brown. Season with more salt and pepper to taste and offer chive mayonnaise for dipping.


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